Roasted Curried Cauliflower

If you don't have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains!

3 Coat floret slices with curry mixture: Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

4 Roast in oven: Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

Serve immediately or at room temperature.

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Comments

Christine

I make this all the time. It’s delicious as is with curry or with just about any other spice mixture. Be lazy like me and line your pan with parchment paper. Costco sells the best heavy duty parchment paper. That way and you won’t even have to wash the pan!

WOW, Elise – I DID make it for a late dinner and ate half the dish myself – SO good. You’re right: the curry, cinnamon, lemon flavours really make the Roasted Cauliflower & Onions taste sublime. Nite with thanks, from Vancouver BC

I made a curried broccoli and cauliflower soup yesterday that reminds me of this! I just took turkey bone broth, combined it with frozen broccoli and cauliflower florets and let them cook until soft. Then I used an immersion blender to make everything smooth. I added a can of full-fat coconut milk, 1/2 c. fresh shredded Parmesan cheese, a few tablespoons of curry powder, and a packet of McCormick white chicken chili powder. It surprisingly turned out phenomenal despite the odd combination of ingredients. Yum!

My daughter and I tried the curried cauliflower over the weekend (we are both vegetable lovers). It was amazing! Especially the little burned corners that were extra crispy. My daughter’s only suggestion was that next time, we try adding in some fresh fennel. I can’t wait to try it.

I’ve had (and cooked) curried cauliflower, as part of aloo gobi. Sautee onion, tomato, tumeric, garam masala, cumin , and as much jalapeno pepper as you like until the onions are golden. Add chopped potato and cauliflower, stir to coat, cover, and steam until tender. Before serving, sprinkle cilantro on top.
If you add peas to it, it becomes aloo gobi mattar.
I think I’m going to try roasting the cauliflower before mixing in the potatoes.

I had pinned this dish a while back and decided to make it last night. Found it and had not remembered it was from your wonderful blog. Anyway….just want to tell you that it is Delicious!! I never want to cook cauliflower any other way now. The two of us didn’t eat it all, so I am going to try making soup from the rest of it.

Elise I’ve used my new Cuisanart Steam Convection oven to do your delish recipe and it turned out so perfectly! Serving with Chicken as you suggested. Thanks again! P.S. It’s like Hawaii tonight in West Vancouver so the icing on the cake is deck dining!

This is outstanding! The only change I made was to essentially double everything but the garlic for the coating, as I found the given amounts of lemon juice, etc. inadequate to cover one large cauliflower head. But the spice combination, etc. is divine! It’s even great cold. This one is going into heavy rotation . . .

Well, I made it and ate a whole head of cauliflower in one sitting. Made substitutions due to current pantry contents: rice wine vinegar for lemon juice, ginger for garlic, splash of soy sauce. Delicious.

Delicious! I made it according to the recipe and put the curried cauliflower in a salad with baby spinach, chopped up prunes, pepitas, quinoa, cilantro & candied pecans. EVOO, Lemon, salt & pepper for the dressing. All gone!